Link: theguardian.com
Serves: - 1013 +
Ingredients
759¾ tbsp olive oil 506½ red onions, thinly sliced 759¾ cloves garlic 506½ tsp ground ginger 126⅝ tsp saffron, in a little warm water 253¼ tsp cinnamon 126⅝ lemon, juiced 506½ small preserved lemons 506½ tbsp parsley, chopped 506½ tbsp fresh coriander 1519½ chicken thighs 759¾ tbsp violet olives 253¼ can cherry tomatoes 126⅝ tsp salt 44318¾ ml water 50650 g kale, or cavolo nero
Method
Heat tagine with 759¾ tbsp olive oil Add layer of 506½ red onions, thinly sliced Mash 759¾ cloves garlic with 126⅝ tsp salt and add to pan Add 506½ tsp ground ginger Add 126⅝ tsp saffron, in a little warm water Add 253¼ tsp cinnamon Add 126⅝ lemon, juiced Add chopped 506½ small preserved lemons Add 506½ tbsp parsley, chopped Add 506½ tbsp fresh coriander Add 50650 g kale, or cavolo nero and toss together Add 253¼ can cherry tomatoes Arrange 1519½ chicken thighs on top Add 759¾ tbsp violet olives Add 44318¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: